Seafood Stock
- Olive Oil
- Leeks – 1 bunch – rough chop (remove green tips)
- Onions- 1 – rough chop
- Fennel Bulb – 1 – rough slice
- Celery – 6 stalks – rough chop
- Bay Leaves – fresh – 3 each
- Fresh Thyme – 4 sprigs
- Shallots – 2 – sliced
- Garlic – 1/2 head – smashed
- Saffron – 1/2 t
- San Marzano Tomatoes – 1 can (303)
- Lobster Shells – blanch lobster – Remove meat for the stew. Keep all shells and liquid
- Fish Carcass + head 1 (use mild fish like snapper-grouper-rockfish) rough chop
- Shrimp Shells – from a pound of 16-20 count shrimp (save peeled shrimp for stew)
- Cherry Stone Clams (4-6)
- White Wine – 2 bottles (sauvignon blanc-chardonnay)
Saute vegetables, herbs, and saffron in a roasting pan for about 10-15 minutes. Season gently with a little salt and black pepper. Sweat veggies but don’t brown them at all. Add the lobster shells, fish carcasses, shrimp shells, and clams. Cook for an additional 5-10 minutes. Deglaze the pan with white wine. Place this mixture into a stockpot. Add the San Marzano tomatoes and water to cover about 2 inches above the fish/veggie mixture. Bring to a boil then drop down to a simmer. As the stock begins to boil, skim the top to remove the foam/impurities. Allow it to simmer for about 1 1/2 -2 hours. When the stock has cooked down, strain the liquid into another stockpot. Press the cooked mixture in the colander with a spoon to release all the juices/flavor. Reduce this strained stock almost 50% until the liquid develops viscosity and intense flavors. That is your base. 
SEAFOOD
- Lobster meat (from the blanched lobster)
- Fish fillets (from the carcass – cut into 3-inch pieces)
- Scallops – (8-10 large)
- Shrimp – (1 pound – leftover from the shells)
- Jumbo Lump Crabmeat – 1/2 pound
VEGETABLES
- Leeks – 1 each – cut julienne (strips)
- Fennel – I bulb – cut into strips
- Butter/Olive Oil – 2 T
- Sautee the leeks and fennel in the butter/oil for about 5-8 minutes until they are tender. Season gently with S&P. Set aside
To complete the Stew
- Butter 2 T
- Olive Oil – 2 T (extra virgin)
Place butter and olive oil in a deep-sided saute pan. Bring to medium heat. When the butter begins to foam, add the seasoned fish and scallops. Cook for a minute or two then add the lobster and shrimp. Add the leek/fennel mixture then add a good amount of the stew base. Bring it to a simmer. When all the seafood is cooked (be careful not to overcook anything) add the crabmeat just long enough to heat through. Adjust the seasoning and finish with a 1/4 cup of fresh chopped Italian Parsley.
Place fish stew in a nice decorative serving bow. Garnish with sourdough crostini and rouille.
Enjoy!
